Effect of the dietary supplementation of essential oils from rosemary and artemisia on muscle fatty acids and volatile compound profiles in Barbarine lambs

Eighteen Barbarine lambs (3 months of age), were assigned for 95 days to 3 treatments: six lambs were fed a barley-based concentrate plus oat hay ad libitum (control group, C); other lambs received the control diet plus essential oil (400 ppm DM) either of Rosmarinus officinalis (R400 group; n = 6) or of Artemisia herba alba (A400 group; n = 6). At slaughter the muscle longissimus dorsi was sampled and subjected to fatty acid and volatile organic compounds (VOC) analyses. The A400 lambs presented a greater amount of vaccenic, rumenic and linolenic acids and of polyunsaturated fatty acids (PUFA) in meat than the C and R400 animals. Essential oils supplementation did not affect meat VOC profile though the sesquiterpenes copaene and β-caryophyllene were detected only in the meat of R400 and A400 lambs. It is concluded that the supplementation of rosemary or artemisia essential oils does not produce detrimental effects on lamb meat VOC profile. The supplementation of artemisia can improve meat healthy properties.     

Studies on oxidative stabilisation of lard by natural antioxidants recovered from olive-oil mill wastewater

Free phenolic compounds was extracted by ethyl acetate from olive oil mill wastewater. Extraction yield was 50 mg of total phenol on 100 g of wastewaters. Phenolic compounds recovered, determined by HPLC, were hydroxytyrosol (as major compound) and tyrosol, caffeic acid and ferulic acid (as minor compounds). For determination of antioxidant effects by Rancimat, phenolic extract, dissolved in distilled water, was added in different lard samples in quantity ranged between 50 and 350 mg kg⁻¹. Antioxidant effectiveness was measured also at low temperature.     

High pressure treatment decelerates the lipolysis in a caprine cheese

Garrotxa cheese, a cheese made of goat's milk, typical of the Catalonian region, has been high pressure-treated (400 MPa, 5 min, 14 °C) to accelerate the ripening. The volatile fraction of Garrotxa cheese was studied on treated and untreated samples at two ripening stages by SDE extraction with dichloromethane, and identified with GC–MS. Pressure treatment at 400 MPa for 5 min decelerated the lipolysis, having treated cheese lower amount of free fatty acids, and, in general, less volatile compounds showing a tendency to decrease differences during ripening. No new volatile compounds could be identified after pressure treatment. Humidity and content of non-casein nitrogen and non-protein were higher on pressurised cheese, but bacterial counts were significantly reduced after pressure treatment. High pressure-treated Garrotxa cheese was not substantially equivalent to the regular-ripened cheese, however the treatment presented in this paper could lead to new varieties of cheese.     

The effect of enriching milk‐based beverages with plant sterols or stanols on the fatty acid composition of the products

Five plant sterol (PS)‐enriched dairy products from the Spanish market were characterised for fatty acids (FA), volatile compounds and lipid stability. The ingredients used for PS enrichment by the food industry may come from different sources, thus influencing the composition and stability of the lipid fraction. In this study, the FA profile proved highly variable among samples, not agreeing with the nutritional labelling of the products. The volatile profile was characterised. A total of 55 volatile compounds were identified in the samples by GC–MS. Concentrations of hexanal (from 1.1 to 7.5 ng/g), nonanal (from 0.9 to 1.2 ng/g) and decane (from n.d. to 11.9 ng/g) indicated a low lipid oxidation extent. Peroxide value, ranking between 0.7 and 3.2 meq of active oxygen per kilogram of fat, except sample with fish oil, where peroxide value was 7.7 meq of active oxygen per kilogram of fat, and thiobarbituric acid reactive species, from 2 to 21 μg malondialdehyde (MDA)/g of fat, were in the lower limits of the ranges found in the literature.     

Effect of high pressure treatment on colour, microbial and chemical characteristics of dry cured loin

The effect of high pressure on sliced and vacuum packaged commercial dry-cured pork loin was determined by analysing the induced colour changes, the residual enzymatic activities of cathepsins, aminopeptidases and dipeptidilpeptidases and the changes in the content of free amino acids and also its effect on lipid oxidation, as TBARS (Thiobarbituric reactives substances) and volatile flavour compounds. High pressure treatments above 300 MPa affected the colour of dry cured pork loins producing an increase in lightness and decreased redness and these differences were detected during all vacuum storage. High pressure produced a reduction in the activity of aminopeptidases and dipeptidylpeptidases. The untreated samples showed an increase in free amino acid content during vacuum storage while the pressurised samples showed no significant increases probably due to the reduction in aminopeptidase activity. The oxidative stability of the pressurised dry-cured loins was not affected as observed by the absence of differences in TBARS values and in the abundance of volatile compounds from the lipid oxidation. However, the pressurised treatment produced a reduction of several flavour compounds, particularly those derived from Maillard reactions, although they are regenerated during vacuum storage. In summary, high pressure treatment after the ripening of dry-cured loin affects its quality but the differences can be minimised by vacuum storage.     

The components of cuttlefish (Sepiella maindroni de Rochebruns) oil

The oil extracted from the viscera of cuttlefish (Sepiella maindroni de Rochebruns) was studied. Fatty acid composition, cholesterol content and volatile compounds composition were analysed. The composition of fatty acids was monounsaturated fatty acids, 50%, followed by polyunsaturated fatty acids, 31%, and finally saturated fatty acids, 19%. The total cholesterol was 1.39 mg/100 g oil. Hexanal, (E,E)-2,4-heptadienal, 2-nonanone, benzothiazole, 2-methyl-4-propylthiazole, 2,3-butanediol, 1-penten-3-ol and ethyl oleate were considered as principal contributors to the distinctive odour of cuttlefish oil.     

Physicochemical properties of lard-based diacylglycerols in blends with lard

The objective of the study was to investigate how blending of triacylglycerols and diacylglycerols affected the melting and crystallisation properties in a solid fat system. Lard-based diacylglycerols (DAGs) were blended with lard in various concentrations (0%, 1%, 5%, 10%, 20%, 50%, 60%, 70%, 80%, 90%, and 100%). The melting and crystallisation properties were investigated by the determination of dropping point (DP), solid fat content (SFC), differential scanning calorimetry (DSC) and X-ray diffraction (XRD). In general, the effects of DAGs were found to be dependent on concentration. The DP was significantly (P < 0.0001) decreased when DAGs were added to the lard from 5–50%, whereas the DP was increased (P < 0.0001) when the blends contained more than 60% DAGs. The DSC thermograms showed that DAGs changed the melting and crystallisation profiles of lard. The crystallisation onset point increased (P < 0.05) with increasing the DAG concentrations (10–100%). The melting peaks and off-set points generally shifted slightly towards higher temperatures as the content of DAGs increased above 50%. DAG content of 5% and 10% resulted in lowering of the off-set point. The lard contained both β and β′ crystals. The β form was more pronounced in the blends with high concentrations of DAGs. Blending of TAGs and DAGs may serve as a solution to achieve specific functional properties in products containing solid fats.     

Volatile compounds and fatty acid profiles in commercial milk-based infant formulae by static headspace gas chromatography: Evolution after opening the packet

The evolution of the volatile compounds propanal, pentanal and hexanal, and fatty acid profiles were examined in 20 infant formula (IF) milk powders during storage at 25 °C for 70 days after their packaging was opened. Few changes were observed in the fatty acid content during storage, but significant losses were found in C18:2 n − 6 and C18:3 n − 3 for some formulae. All three volatiles increased during storage in all formulae, confirming oxidative stability decreases once packets were opened. Significant correlation (p < 0.05) was detected between hexanal content and oxidation of n − 6 PUFA, specifically C18:2 n − 6 losses, and between propanal content and oxidation of n − 3 PUFA, specifically from C18:3 n − 3 losses.     

Carcass and meat quality traits of wild boar (Sus scrofa s. L.) with 2n = 36 karyotype compared to those of phenotypically similar crossbreeds (2n = 37 and 2n = 38) raised under the same farming conditions 2: Fatty acid profile and cholesterol

The aim of this study was to compare European wild boar (Sus scrofa) with chromosomal number 2n = 36 to phenotypically similar animals with 2n = 37 and 2n = 38 chromosomes (crossbreeds) with respect to fatty acid (FA) profile and cholesterol content. According to gender and genetic group (2n = 36, 2n = 37, and 2n = 38; seven animals each), the FA profile in longissimus dorsi (LD), semimembranosus (SM) muscles, and back fat was measured. Cholesterol content of LD and SM muscles was also analysed. The animals were fed and reared under the same conditions until slaughter at the age of nine months. FA profiles of LD, SM, and back fat were measured by GC and cholesterol with HPTLC. SM muscle of wild boar group (2n = 36) showed a higher proportion of PUFAs and lower C16:0 and C18:0 than that of crossbreeds. No differences in the FA profiles of LD and cholesterol content of LD and SM muscles among karyotypes were found.     

Analysis of lard in meatball broth using Fourier transform infrared spectroscopy and chemometrics

Meatball is one of the favorite foods in Indonesia. For the economic reason (due to the price difference), the substitution of beef meat with pork can occur. In this study, FTIR spectroscopy in combination with chemometrics of partial least square (PLS) and principal component analysis (PCA) was used for analysis of pork fat (lard) in meatball broth. Lard in meatball broth was quantitatively determined at wavenumber region of 1018–1284 cm^− 1. The coefficient of determination (R²) and root mean square error of calibration (RMSEC) values obtained were 0.9975 and 1.34% (v/v), respectively. Furthermore, the classification of lard and beef fat in meatball broth as well as in commercial samples was performed at wavenumber region of 1200–1000 cm^− 1. The results showed that FTIR spectroscopy coupled with chemometrics can be used for quantitative analysis and classification of lard in meatball broth for Halal verification studies. The developed method is simple in operation, rapid and not involving extensive sample preparation.     

Characterisation of the volatile fraction of Andalusian sweet wines

The characterization of the volatile composition that could have relevance on the organoleptic profile of Andalusian sweet wines obtained from Muscat and Pedro Ximenez grapes has been carried out. Twenty commercial samples, ten from Pedro Ximenez grapes and ten for Muscat grapes, have been studied. Various different chemometric tools have been applied in the analysis of the results. Using Cluster analysis and principal component analysis the samples have been grouped according to grape variety. Linear discriminate analysis allowed a 100% differentiation according to grape variety.     

Comparison of physico-chemical parameters and composition of mussels (Mytilus galloprovincialis Lmk.) from different Spanish origins

In this study, different physico-chemical analyses were carried out on mussels cultured at three different Spanish areas: Ría de Vigo (Galicia), the Ebro Delta (Catalonia) and Valencia Harbour (Valencian Community), in order to evaluate the influence of origin on the biometric parameters, chemical composition, and water holding capacity. Mussels from the three sites showed different proximate composition. Molluscs from Valencia showed the smallest size and the highest meat yield. All samples exhibited low concentrations of Cu and Mn, and high contents of Na, K, Ca, Mg, and P. The highest level of total free amino acids (FAA) was found in mussels from the Ebro Delta and the lowest in those from Valencia. Taurine was the main FAA in all mussels. Saturated fatty acids predominated over monounsaturated and polyunsaturated ones. Contents of palmitic acid were the highest in all samples. Galician mussels exhibited the highest amount of eicosapentaenoic acid and the lowest of docosahexaenoic acid. Mussels from the three sites showed a characteristic volatile fraction which conferred a typical flavour depending on their origin.     

Lipid composition of Australian pork cuts 2005/2006

A study of the cholesterol content and fatty acid composition of fresh retail Australian pork was undertaken to determine whether new breeding, feeding and processing methods had resulted in any compositional changes in fresh pork in the market place since surveys undertaken in previous decades. Samples of 13 popular pork cuts were purchased from randomly selected supermarkets and butchers’ stores in urban areas across the socioeconomic scale in three States of Australia, and analysed, separable fat and separable lean, in late 2005 and early 2006. Variability was low across States for saturated and monounsaturated fatty acids, but more pronounced for polyunsaturated acids. The separable lean portions of all pork cuts contained levels of n-3 fatty acids and conjugated linoleic acid (C18:1c9t11) in measurable but not nutritionally claimable amounts, whilst total trans fatty acid levels were very low. There appeared to be some differences in fatty acid composition across States that may have resulted from feeding method. Cholesterol contents were similar to levels in the 80s and 90s for separable lean pork tissue, but presently are lower for separable fat tissue than for separable lean.     

Fatty acids of a salami-type sausage made of Baltic herring fillets, pork and lard

 The fatty acid composition of "fish wurst", a fermented salami-type sausage made of pork, lard and Baltic herring fillets (Clupea harengus var. membras) was investigated. Changes in the proportions of the 35 most abundant fatty acids were examined throughout the 1-month ripening period followed by a 4-month storage period. The fat composition of the product was stable (32–35%) and retained the characteristics of the main ingredients: oleic acid (37.4%, mean of three production batches) palmitic acid (23.7%) and linoleic acid (10.7%) from lard and fish, stearic acid (11.7%) mainly from lard, and palmitoleic acid (3.0%) and long-chain (C20–C24), polyunsaturated fatty acids (c.a. 6%) mainly from fish. During the 4-week ripening period a statistically significant increase (P≤0.05) was detected in the proportions of minor fatty acids only, i.e. eicosenoic acid (20 : 1n-9), eicosadienoic acid (20 : 2n-6), docosadienoic acid (22 : 2n-6) and docosatrienoic acid (22 : 3n-3). During the 4-month storage of the ripe sausage, the fatty acid composition stabilized. Only the proportion of stearic acid increased significantly during storage, from 11.7% to 12.5%. Received: 23 January 1998 / Revised version: 1 April 1998     

Fatty acids of a salami-type sausage made of Baltic herring fillets, pork and lard

 The fatty acid composition of "fish wurst", a fermented salami-type sausage made of pork, lard and Baltic herring fillets (Clupea harengus var. membras) was investigated. Changes in the proportions of the 35 most abundant fatty acids were examined throughout the 1-month ripening period followed by a 4-month storage period. The fat composition of the product was stable (32–35%) and retained the characteristics of the main ingredients: oleic acid (37.4%, mean of three production batches) palmitic acid (23.7%) and linoleic acid (10.7%) from lard and fish, stearic acid (11.7%) mainly from lard, and palmitoleic acid (3.0%) and long-chain (C20–C24), polyunsaturated fatty acids (c.a. 6%) mainly from fish. During the 4-week ripening period a statistically significant increase (P≤0.05) was detected in the proportions of minor fatty acids only, i.e. eicosenoic acid (20 : 1n-9), eicosadienoic acid (20 : 2n-6), docosadienoic acid (22 : 2n-6) and docosatrienoic acid (22 : 3n-3). During the 4-month storage of the ripe sausage, the fatty acid composition stabilized. Only the proportion of stearic acid increased significantly during storage, from 11.7% to 12.5%. Received: 23 January 1998 / Revised version: 1 April 1998     

Nutritional composition of the meat of Hereford and Braford steers finished on pastures or in a feedlot in southern Brazil

Chemical and mineral composition and the intramuscular fatty acid (IMF) profile of the Longissimus dorsi muscle (LM) of 60 purebred Hereford, 1/4 Braford and 3/8 Braford steers finished either in a feedlot or on improved pastures of the Pampa biome were evaluated. Pastures were improved with the introduction of Lolium multiflorum, Trifolium repens, and Lotus corniculatus. On average, beef from pasture-fed steers presented higher concentrations of the fatty acids C18:3n − 3 (P < 0.001), C20:3n − 3 (P = 0.035), total n − 3 (P < 0.001) and lower n − 6/n − 3 ratio (P < 0.001) in the IMF, and higher Mg and lower K content in muscle relative to those finished in the feedlot. C12:0 concentration in IMF was higher (P = 0.027) for 3/8 Braford than the purebred Hereford steers, whereas purebred Herefords presented lower C14:1 (P = 0.003) and higher C18:0 (P = 0.022) concentrations than the two Braford groups. The meat composition of purebred Hereford and Braford steers was not substantially different; however, beef produced exclusively on improved pastures presented higher concentration of components that are considered beneficial to human health, such as n − 3 fatty acids, and a lower n − 6/n − 3 ratio.     

Characterisation of the geographical origin of Italian potatoes,based on stable isotope and volatile compound analyses

Headspace solid-phase microextraction/gas chromatography–mass spectrometry (HS-SPME/GC–MS) and isotope ratio mass spectrometry (IRMS), in combination with appropriate statistical techniques, were used for the prediction of the geographical origin of Italian potatoes cultivated in three different Italian locations: Sicily, Apulia, and Tuscany. An analysis of variance, performed on log transformed headspace volatile compounds and isotopic ratios, highlighted statistically significant differences (p < 0.05) in the values of 15 volatile compounds and for all isotopic parameters among the potatoes produced in the three different geographical areas. A Post-Hoc test showed that only the oxygen and nitrogen isotopic ratios distinguished the potatoes produced at the three sites. Applying discriminant function analysis (DFA), the classification results were 100% by using both volatile and complete data set (isotopic ratios and volatile compounds), whereas classification results were 91.7% for isotopic data; the prediction ability of 91.7%, evaluated by leave-one-out procedure, was the same by applying DFA both on single data sets (volatile compounds or isotopic ratios) and on all data together.     

Characterisation of volatile compounds in Tunisian fenugreek seeds

In this study, we intend to develop a simple and fast analytical procedure to identify the volatile compounds implicated in the odour of Tunisian fenugreek (Trigonella foenum-graceum L.) seeds. Two procedures, solvent extraction and static headspace solid-phase microextraction (SHS-SPME), have been used under different conditions. The volatile compounds extracted were systematically identified using gas chromatography–mass spectrometry, based on their mass spectrum and Kovats index on two columns of different polarity. A total of 67 compounds were identified, some of them being reported for the first time in fenugreek seeds (e.g. several pyrazines, 2,5-dimethyl-4-hydroxy-3(2H)-furanone or 1-epi-cubenol). Methanol was found to be the preferred solvent for high and medium boiling point volatile compounds, such as sotolone and nitrogen compounds. For SHS-SPME, the fibre coated with divinylbenzene/carboxen/polydimethylsiloxane 2 cm was the most suitable for extracting volatile compounds from ground seeds. The efficiency of this fibre was confirmed by direct gas chromatography–olfactometry, with a global odour similar to that of fenugreek seeds.     

Effect of the growing area conditions on differentiation between Chemlali and Chétoui olive oils

This paper reports a discrimination study based on the antioxidant compounds, oxidative stability, aroma and sensory profiles of virgin olive oils from the main Tunisian cultivars, Chemlali and Chétoui, grown in two different locations, north and south Tunisia, with important differences in altitude, latitude and climatic conditions. There were significant differences between the oils from both cultivars when grown in the different environments. At higher altitude, the oils showed a greater amount of oleic acid, phenols and a higher stability, whilst in the open the oils had higher saturated and linoleic acid content. Aroma profiles were also influenced by the pedoclimatic conditions; hence, oils from the South had the highest level of (E)-2-hexenal and 1-hexanol, whereas varieties from the North were higher in (E)-3-hexenyl acetate and hexyl acetate. In general, and independently of the growing area conditions, oils from Chétoui olives had higher levels of antioxidants, greater oxidative stability, higher antiradical activities and more marked intensity of bitterness. These results can be used to discriminate and to characterise the Chemlali and Chétoui olive oils from each region.     

Effect of supplementation of two sources and two levels of copper on lipid metabolism in Nellore beef cattle

This study was conducted with 35 Nellore beef cattle to determine the effect of supplementation of two levels and two copper sources (organic and inorganic) on metabolism of lipids and cholesterol of meat. The five treatments used were: Control: without copper supplementation, I10 or I40: 10 or 40 mg/kg DM (as Cu sulfate), O10 or O40: 10 or 40 mg/kg DM (as Cu proteinate). In general, the copper supplementation changed the fatty acid profile of meat (p<0.05), with a higher proportion of unsaturated fatty acids and reduction of saturated fatty acids. There was no effect of supplementation on blood cholesterol and triglycerides, however; in general, there was a reduction in cholesterol concentration in the L. dorsi (p<0.05) compared to the control treatment through the reduction (p<0.05) in the concentrations of GSH and GSH/GSSG ratio. The Cu supplementation did have an influence on metabolism of lipids. The production of healthier meat is beneficial to public health by reducing the risk of cardiovascular disease.